Broccoli Barley Soup

Name: Broccoli Barley Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings (about 2 quarts).
Ingredients: 2 medium onions, chopped; 2 garlic cloves, minced; 4 ounces sliced fresh mushrooms; 3 tablespoons butter; 3 cups chicken broth; 3 cups vegetable broth; 3/4 cup uncooked medium pearl barley; 1/4 to 1/2 teaspoon dried rosemary, crushed; 1 pound fresh broccoli, cut into florets; 2 tablespoons cornstarch; 1/4 cup cold water; 2 cups half-and-half cream; Salt and pepper; Grated Parmesan cheese

The addition of barley makes this both a flavorful and hearty broccoli soup.

Ingredients

2 medium onions, chopped
2 garlic cloves, minced
4 ounces sliced fresh mushrooms
3 tablespoons butter
3 cups chicken broth
3 cups vegetable broth
3/4 cup uncooked medium pearl barley
1/4 to 1/2 teaspoon dried rosemary, crushed
1 pound fresh broccoli, cut into florets
2 tablespoons cornstarch
1/4 cup cold water
2 cups half-and-half cream
Salt and pepper
Grated Parmesan cheese

Directions

In a large saucepan or Dutch oven, saute the first three ingredients in butter until tender. Add the chicken and vegetable broths, barley and rosemary. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is tender. Add broccoli; cover and cook for 10 minutes or until broccoli is tender.
In a small bowl, combine cornstarch and cold water until smooth; stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream, salt and pepper (do not boil). Sprinkle with Parmesan cheese.